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Keftedes me Prassa

Small crispy fritters, typically referred to as keftedes, stand as a beloved delicacy in Sephardic cooking. These leek patties deliver a flavorful blend of savory ground beef with the gentle, sweetly mild essence of tender leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks properly and cut away the root ends and most of the green tops. Slice lengthwise along the length then into 1.5cm rounds. Place in a large skillet and submerge with water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and spice and spice liberally with seasoning. Mix completely using your palms then form a couple of tablespoonfuls into a patty, pressing a bit. Place on a tray and repeat for the rest of the mixture.

Warm oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is ready, fry the fritters in batches until golden brown on each side. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Transfer the finished patties to a plate topped with paper towel and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a true pleasure. The crispy exterior gives way to a soft interior. The leafy spinach adds a vibrant, somewhat green flavor, while the grated cheese offers a rich, savory creaminess. It's possible to replace the cheese with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

For fresh spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a strainer for about 15 mins, then press out any remaining moisture and set aside.

If using defrosted spinach, completely squeeze out extra water.

Heat the olive oil in a pan over a medium heat and cook the onion and garlic cloves until tender, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a container and season with seasoning. Combine thoroughly until incorporated. If the mixture appears too soft, add some more breadcrumbs.

With your fingers, mold the preparation into elongated patties slightly larger than a walnut but less bulky than an egg, and set them on a baking sheet topped with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a depth of about half an inch. Cook the croquettes a handful for 2–3 minutes each side, turning so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only delicious but also a extremely healthy bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pot and submerge with plenty of fresh water. Cook over a medium heat for about 20 minutes or until nearly done, pouring more water to keep the legumes immersed if required.

Mix in the bulgur wheat and keep cooking until tender. Drain the ingredients completely and set aside in a bowl.

Warm a portion of the